Sunday, November 15, 2009

Curried Carrot Soup

I LOVE Indian curry of all kinds, including the classic store bought yellow curry powder that creates the generic curry taste. My mother has always made a fantastic pumpkin soup (I'll post that soon) that is seasoned with yellow curry powder. We have it every year at Thanksgiving. I'm really not sure why I opened my fridge this afternoon, saw my bag of baby carrots, and thought I needed to make a carrot soup. When I lifted them out, I saw a bag of red potatoes (I store them in the fridge to make them keep longer) and realized they needed to be cooked. So, I found a recipe for Curried Carrot Soup (Rachel Ray) and added garlic and 6 cubed white potatoes to the recipe. Here's what I did:

Curried Carrot and Potato Soup

Ingredients:
  • 1 tablespoon extra virgin olive oil,
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 pounds packaged baby carrots
  • 6 cups chicken broth
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon ground cayenne pepper
  • Coarse salt
Directions:

1. Heat oil in large dutch oven. Add onions, carrots and potatoes and stir until onions are softened.
2. Add broth and bring to a boil.
3. Cover and reduce heat to med-low. Continue cookie until carrots are tender (I find that with baby carrots this takes awhile).
4. Use either a submergable blender or a regular blender to blend small batches of the soup until smooth.
5. Serve garnished with a dollop of sour cream.

The result: This soup was YUMMY! Pretty spicy, so definitely not for kids- mine had fish sticks, tater tots and strawberries. I will definitely make this again!!


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